Dig In | Italy


Burrata, Prosciutto & Arugula Flatbread

August 14, 2015 in What's New

Nope. Nothing ordinary here. This pizza is so extra-ordinary, really, that we don’t even call it a pizza. Nah-ah. It’s a flatbread. And not any ordinary flatbread. This one hails from the small Italian town of Visso, deep in the mountains of the extraordinary Monte Sibillini National Park. Do you see the pattern of extraordinary-ness? And we haven’t even gotten to what’s on the flatbread! Let’s do that, post-haste. Trader Joe’s Burrata, Prosciutto & Arugula Flatbread begins with...

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Brigante Cheese

August 05, 2015 in What's New

Sometimes you crave a cheese with a bold profile that is strong-flavored and complex; aged to bring out all the curd-complexities that warrant an attentive palate. And then there are other times when you just crave something simpler. Trader Joe’s Brigante Cheese is a cheese with a more subtle profile, but one that at the same time produces a deeply satisfying cheese-eating experience. Brigante (bree-GAHN-tay) is made for us on the Island of...

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TJ's Wine Insider - July 2015

July 06, 2015 in Wine Insider

TJ’s Wine Insider is your go-to guide for Trader Joe’s wines... Do we need an excuse to talk about wine? Certainly we don’t need an excuse to drink it. For our immediate purposes, let’s just say we’re putting forth six wines for their goodness. Wines for goodness sake. This party of wines from Italy, California, New Zealand, and Japan is just about as good as good gets. And that includes a very good sake—for goodness sake.

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Formaggio Lagorai

July 03, 2015 in What's New

Imagine finding an antique wooden spoon with some writing on the back of it. Upon closer examination, you find this flat, wide spoon to have small drain holes. It’s a very old cream skimmer. Then, you realize that the message on the back is actually a recipe—step-by-step directions for making farmhouse cheese, exactly the way it was done by an anonymous dairy farmer who lived years ago in the Eastern Italian Alps. If you were to follow that recipe, you would end up with...

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Organic Garden Lasagne

June 22, 2015 in What's New

That traditional southern Italian pasta dish called “Lasagne,” has the same name in any language—an impressive fact, since it’s literally enjoyed around the world. Broad-noodled lasagne’s broad appeal should not be surprising.What’s not to like? Gooey mozzarella cheese, rich marinara sauce, tender pasta... organic grilled vegetables? True to Trader Joe’s tradition, we’ve decided to add some flavorful flair to the classic recipe. Packed with...

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Organic Pesto Tortellini

June 05, 2015 in What's New

Originating from the Genoese word pestâ, which means “to pound” or “to crush,” pesto has been dazzling its fans for ages. That name references the traditional preparation of the sauce—the crushing together of ingredients with a mortar and pestle. As an ode to this time-honored Italian sauce, we’ve created Trader Giotto’s Organic Pesto Tortellini. And we think we really crushed this one. Made in Italy, this 100% organic dish...

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Organic Riced Cauliflower

June 01, 2015 in What's New

The Italian supplier who makes our Grilled Cauliflower (non-organic) also makes a number of organic cauliflower products. In the process, they end up with lots of left over florets and trim. Rather than waste these perfectly good organic vegetables, we put our heads together and came up with a new product made from this extra cauliflower... but we wouldn’t describe our new Organic Riced Cauliflower as “leftovers.” With some restaurants now serving...

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Porchetta Italiana

April 17, 2015 in What's New

Porchetta (pohr/KEHT/tah) is a traditional Central Italian street food that dates back to the Roman Empire (Nero was hog-wild about it). The highly seasoned, stuffed, and slow-roasted (until the meat practically melts and the skin crackles) pork, sometimes referred to as “Italian pulled pork,” is commonly served sliced and sandwiched between halves of a roll. That’s how our buyers first tasted Porchetta. In a...

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Organic Pizzas: Spinach & Ricotta or Pesto with Tomatoes & Broccoli

April 01, 2015 in What's New

We puff out our chests when we talk about our pizzas. As you can imagine, a lot of hard work goes into making sure that we offer impressive pies… and that they stay impressive. Recently, the need arose to change up our supplier for two of our legacy frozen pizzas: Spinach & Ricotta Pizza and Pesto Pizza with Tomatoes & Broccoli. We didn’t just remake them, however. We went through a rigorous tasting process to make sure our new iterations were as good, if not better. We admit...

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